Study on the Processing Optimization for the Enrichment of Polyphenols and Flavonoids in Co-fermentation of Quinoa and Black Barley and Its Bioavailability
To effectively enrich the polyphenols and flavonoids in quinoa and black barley and improve their bioavailability, the optimized processing condition for the co-fermentation of quinoa and black barley with Lactobacillus kisonensis was established based on single factors and the response surface expe...
| Главные авторы: | , , , |
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| Формат: | Статья |
| Язык: | zho |
| Опубликовано: |
The editorial department of Science and Technology of Food Industry
2024-03-01
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| Серии: | Shipin gongye ke-ji |
| Предметы: | |
| Online-ссылка: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050312 |